Cream Cheese Lemon Dessert

This cream cheese lemon dessert is one of those showstoppers that blends sweet and tangy flavors in the best possible way. With a buttery brown sugar pecan crust, velvet-smooth cream cheese lemon filling, and homemade blueberry topping, it delivers layers of texture and flavor without complicated prep. I love how this comes together so easily yet always impresses family and friends at any gathering.

Since I first whipped this up on a spring afternoon, my family has requested it every Easter plus every potluck where I want dessert to be the first thing gone from the table.

Ingredients

• Light brown sugar: gives the crust a deep caramel note get one that is still a bit soft for better blending
• All purpose flour: binds the crust and keeps it crisp make sure it is fresh so the base holds together
• Chopped pecans: add crunch and a nutty richness toast them lightly for extra flavor if you have time
• Butter melted: brings classic richness to the crust and helps everything set select high quality unsalted butter for best results
• Evaporated milk: makes the filling ultra creamy choose a can with no added sugar
• Instant lemon pudding: creates the signature tang and thickens the filling look for a good name brand for best flavor
• Cream cheese: delivers that beloved cheesecake texture and tang use full fat blocks for best creaminess
• Frozen lemonade concentrate: punches up the fresh citrus taste thaw before using for easier mixing
• Fresh blueberries: make a juicy and sweet topping choose berries that are firm and plump for the prettiest look
• Granulated sugar: sweetens the blueberry sauce choose pure cane sugar for cleaner taste
• Lemon juice: brightens the blueberry layer use fresh if possible for the most vibrant flavor
• Cornstarch: thickens the blueberry topping ensure it is lump free by sifting if needed

Step-by-Step Instructions

Make the Crust:

Press the brown sugar pecan mix into a prepared baking dish making sure to spread and pack it tightly into the corners and edges so every bite has plenty of crunch Bake until golden cool completely to prevent sogginess

Prepare the Lemon Filling:

Whisk together evaporated milk and lemon pudding mix in a small bowl Using a hand mixer beat until thick and creamy this helps the filling set later

Whip the Cream Cheese:

Beat softened cream cheese alone until it is light and fluffy at least three minutes This extra step ensures no lumps for the silkiest filling

Blend the Filling:

Slowly add the thawed lemonade concentrate to the cream cheese while beating then fold in the pudding mixture mixing gently but thoroughly so your filling is light yet fully combined

Assemble the Layers:

Carefully spoon the cream cheese lemon filling onto the cooled crust use a spatula to gently spread it in an even layer lightly tap the pan to remove any air bubbles

Make and Cool the Blueberry Topping:

In a saucepan combine fresh blueberries sugar lemon juice and cornstarch over medium heat Stir until the berries burst and the sauce thickens This will take just a few minutes Let it cool to room temperature otherwise it will melt your filling

Finish and Chill:

Spread cooled blueberry topping over the lemon cream cheese layer Cover tightly and refrigerate at least four hours or overnight for best slicing

Save

The lemon pudding is my favorite part because it keeps the filling so smooth and cuts through the richness I remember when my nephew tried this dessert for the first time and actually danced a little in his chair after the first bite It is now our family’s top special occasion treat

Storage Tips

Store leftovers covered in the refrigerator for up to four days The crust may soften after a couple days but the flavor remains bright and delicious If you want to freeze this dessert slice into portions first and wrap each one tightly before storing in an airtight container This makes it easy to grab just one piece at a time though the blueberry layer may get a bit soft after thawing

Ingredient Substitutions

Swap walnuts for pecans in the crust for a different flavor profile You can use homemade whipped cream blended with extra lemon zest instead of the pudding if desired Fresh blackberries or raspberries also work well in place of or alongside blueberries if you want a mixed berry topping

Serving Suggestions

Serve each piece chilled straight from the fridge for clean slices Add a dollop of freshly whipped cream and extra lemon zest if you want to dress it up I love serving this with a handful of extra blueberries on top and a cup of coffee or cold brew for a balanced treat

A Little Background

This recipe draws inspiration from classic American lemonade pies popular in the South but with the added twist of a brown sugar pecan crust for more depth and a homemade blueberry topping to make things pretty and fresh It is perfect for warm weather gatherings or anytime you want a light refreshing yet decadent dessert

Recipe FAQs

→ How do I prevent a soggy crust?

Let the baked pecan crust cool completely before adding the filling, allowing it to firm up and hold the lemon cream cheese layer without becoming soggy.

→ Can I substitute the fresh blueberries?

Frozen blueberries work well for the topping—no need to thaw first. Other berries, like raspberries or blackberries, can also be used for a flavor twist.

→ What kind of cream cheese is best?

Full-fat cream cheese is recommended for a smooth, creamy texture and rich flavor. Bring it to room temperature before mixing for best results.

→ How long should I chill the dessert?

Chill for at least 4 hours, or until the filling sets completely. Overnight chilling is ideal for a firm texture and well-developed flavors.

→ Can I make this dessert in advance?

Yes, you can prepare it a day ahead. Cover and refrigerate until serving; add the blueberry topping just before serving if you prefer a fresh look.

→ Is it possible to make a nut-free version?

To avoid nuts, substitute the pecans in the crust with extra flour and a bit more butter to achieve similar texture and structure.